Roasted pork knuckle is a classic pub food in Prague, the capital of the Czech Republic. It has shiny and crispy skin on the outside and succulent meat on the inside. In this recipe, I will show you how to make this pork delicacy at home!
➜ What is good to know
Before I go into the recipe in more detail, I'll give you a quick rundown, so you know what to expect.
- I marinate the pig knuckle three days in advance in salted brine with spices
- then I roast it slowly for 5.5 hours in the oven at 250°F/120°C
- finally, I briefly raise the temperature to 450°F/230°C for a crispy skin
Please, don't get discouraged. The recipe is actually very easy, and nothing can go wrong when making it. Time is the most crucial component here!
➜ About this Czech pork knuckle recipe
This is a brine-marinated knuckle of pork from the hind leg, slow-roasted in the oven. Toward the end of baking, the oven temperature needs to be raised for a short time so that the skin turns golden and crispy blisters form on the surface, just as they should.
The roasted knuckle is served with fresh bread and several condiments, including dill pickles, mustard, horseradish, or sauerkraut. A properly chilled beer is a must!
I want to point out that there are several recipes for Czech roast knuckles, each with a slightly different preparation method. Some recipes call for boiling the knuckle before baking it, while others only roast it in the oven.
In this recipe, I combine the best cooking methods to flavor the knuckles. The golden baked skin will be crisp, while the interior will be incredibly tender and juicy.
➜ Choose the right piece of meat
Although the pig has front and back leg knees, for this recipe, I recommend the back knee, which contains much more meat.
One hind hock of pork weighs around 3–4 pounds (1.5-2 kilograms), with most of the weight being bones. One roasted pork knuckle can easily feed two hungry diners.
I buy pig's knuckles with the skin on from a local butcher or a supermarket with a specialized meat section.
Fun fact: Pork knuckle is also known as pork hock, pork shank, or pig knuckle. In Germany, which borders the Czech Republic to the west, pork knuckle is also a popular pub treat. The Germans call it Schweinshaxe.
➜ Ingredients needed
To make Czech pork knuckle, you will need:
- Skin-on pork knee; from a hind pork leg
- Water
- Czech wild spices: Allspice, black peppercorns, bay leaves
- Fresh cloves of garlic
- Salt
- White sugar
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions
STEP 1: Clean the knuckle under running water. Take a sharp knife and score the skin all around. Continue to cut the skin in the shape of strips about ½ inch (1.2 cm) apart. That way, the brine will get better into the meat, and the skin will be easier to eat after roasting.
MY TIP: Put the meat in the freezer for 30 minutes to make the skin easier to cut!
STEP 2: Make a brine. Prepare a narrower and taller pot. Put the meat in it and pour in the water. Note down how much water you need to keep the knee completely submerged.
The measured amount of water is then flavored to form a brine. I used 3.5 liters of water to make the recipe for one pork knuckle. The pot I used was 25 cm in diameter.
Add salt and sugar to the cold water, and stir well to create a salty solution.
STEP 3: Brine the knuckle: Place the pork knuckle in the pot, flesh side down, bone side up. Pour the brine over the meat so that it is completely submerged. Add the peppercorns, allspice, and bay leaves. Peel the garlic cloves and roughly crush them with a knife; there is no need to press them finely. Add the garlic to the brine as well. Stir briefly.
Put the pot with the brined knuckle in the fridge and let it marinate for three to four days. Check every day. If part of the meat is not immersed, turn it over so that the brine soaks into all its areas.
STEP 4: Roast the brined knuckle: Pour a cup of clean, hot water into the baking dish. Remove the knuckle from the brine and place it meat-side down in the dish. Preheat the oven to 250°F/120°C and bake the pig knee for 5½ hours.
Check occasionally and add a little more water if necessary.
STEP 5: Make a crispy crust: Increase the heat to 450°F/230°C and bake until the skin is golden brown. Crispy blisters will form on the surface. If your oven has a grill function, turn it on for the last few minutes. However, keep an eye on the roast so that the surface doesn't burn—in the hot oven, it goes quickly!
➜ How to serve Czech pork knuckle
Roast pork knuckle is a classy affair. If possible, serve it on a round wooden board and stick a fork into it for a better visual effect. Fresh bread, pickles, horseradish, mustard, and pickled sauerkraut go perfectly with the knuckle.
While eating, use a knife to cut off individual bites of the pork roast, dip them in the condiment, and enjoy their great taste! Wash down with a well-chilled beer.
➜ Storage
Cover the cooled meat with foil and place it in the fridge for up to three days. I do not recommend freezing the meat, as it contains a high-fat percentage.
➜ Useful tips
- Serve the roasted pork hock as soon as possible after taking it out of the oven. Once it has cooled, the skin will stiffen, and it will not be easy to eat. If the skin is too tough for you or you don't fancy it, simply cut it off and set it aside.
- Marinating the meat in advance may take time, but it guarantees the best rich taste. Only a roasted pork knuckle will make the meat taste bland. Meat pre-cooked in water will pass on some of its flavors to the broth.
- You can find the best-roasted pork knuckles in Prague pubs, such as at Pork's, which has a nicely fitting name!
More Czech pork recipes:
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Crispy Pork Knuckle (Czech Veprove Koleno)
Ingredients
- 1 pork knuckle raw, with skin-on, about 3-4 pounds (1.5-2 kg)
Marinating brine:
- 3.¾ quarts water (3.5 liters)
- ½ cup salt (5 ounces - 140 g)
- 2 Tablespoons granulated sugar (26 g)
- 7 balls allspice
- 18 pieces peppercorns
- 4 bay leaves
- 6 cloves garlic
For serving:
- fresh bread
- dill pickles
- yellow mustard Czech, Polish or German style
- horseradish
- sauerkraut
- other pickled veggies
Instructions
- Clean the knuckle under running water. Take a sharp knife and score the skin all around. Continue to cut the skin in the shape of strips about ½ inch (1.2 cm) apart.
- Make a brine: Add salt and sugar to the cold water, and stir well to create a salty solution.
- Brine the knuckle: Place the pork knuckle in the pot, flesh side down, bone side up. Pour the brine over the meat so that it is completely submerged. Add the peppercorns, allspice, and bay leaves. Peel the garlic cloves and roughly crush them with a knife; there is no need to press them finely. Add the garlic to the brine as well. Stir briefly.
- Marinating: Put the pot with the brined knuckle in the fridge and let it marinate for three to four days. Check every day. If part of the meat is not immersed, turn it over so that the brine soaks into all its areas.
- Roast the brined knuckle: Pour a cup of clean, hot water into the baking dish. Remove the knuckle from the brine and place it meat-side down in the dish. Preheat the oven to 250°F/120°C and bake the pig knee for 5½ hours. Check occasionally and add a little more water if necessary.
- Make a crispy crust: Increase the heat to 450°F/230°C and bake until the skin is golden brown. Crispy blisters will form on the surface. If your oven has a grill function, turn it on for the last few minutes. However, keep an eye on the roast so that the surface doesn't burn—in the hot oven, it goes quickly!
Notes
- Makes 2 portions for two hungry people.
- SERVING: If possible, serve it on a round wooden board and stick a fork into it for a better visual effect. Fresh bread, pickles, horseradish, mustard, and pickled sauerkraut go perfectly with the knuckle.
- Art of eating: While eating, use a knife to cut off individual bites of the pork roast, dip them in the condiment, and enjoy their great taste! Wash down with a well-chilled beer.
- STORAGE: Cover the cooled meat with foil and place it in the fridge for up to three days. I do not recommend freezing the meat, as it contains a high-fat percentage.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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